When my friend Susan phoned to say that her husband was
going to hunt springbok and I could put in my order, I had a brief moment of
guilt before my mind filled with the possibilities of the venison dishes I
could make.
Venison is such an autumn dish. The rich flavours of cloves,
coriander and bay leaves filled the hearth while the day outside was shrouded
in mist.
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| Creamy Paprika Springbok Shanks with Quince Chutney |
I decided to make creamy paprika springbok shanks with
handmade fettuccine. For lunch I served the springbok shanks and fettuccine
with quince chutney, baby rocket and tomatoes. The quince chutney lifted the
flavours of the Springbok. The summer quince complemented the autumn venison
and all the effort I put into making this preserve in summer paid off in a mouthful
of sheer delight.
The Springfield Whole Berry was just the right wine for the
meal and made me wish that the balmy autumn afternoon would never end.
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| Flambéed Quince Crêpes |
For dessert I made flambéed quince crêpes with vanilla pod
cream. Once more the summer sweetness with the autumn heat surprised even me
and I remembered why I love food. One can imagine flavours coming together but
you never know when your own meal will surpass your expectations.
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| Flambéed Quince Crêpes with Vanilla Pod Cream |
Just for sheer indulgence, we opened a bottle of
Jacques Bruere 2008 Brut Reserve to celebrate Keith’s birthday on a day that aptly
captured the best of what life can offer.
A truly enchanting meal leaving one hovering between here and now and some elevated state of being. Thanks to Susan and Michael for sharing the hunt.
ReplyDeleteWhat a lovely way to celebrate Keith's birthday. You would do well in Masterchef.
ReplyDeleteThank you Cheryl but sometimes it feels more like Cowboychef than Masterchef.
ReplyDelete